calling all professional chefs: asian salmon with fruit salsa — OK to cook on cedar plank?
I’m grilling salmon after a marinade of soy, sesame oil, orange juice, balsamic, ginger, garlic, red pepper, and brown sugar. I was planning on making a pineapple salsa with an asian twist just to serve on side in case salmon gets too dry (I’m going to be occupied with my team — working lunch meeting at my house — while grilling). But, I think my company would be so impressed if I cook it on some of my cedar planks, but I’m worried about the cedar flavor melding with the asian flavors. What do you think? I need to impress!! Thanks for any and all input!
Here’s the real answer, you can cook that marinated salmon on anything because it won’t taste like what ever it is, it’s not even going to taste like salmon. Second thing,” in case salmon gets too dry”? STOP! Back away from the grill, slowly. With that marinade you will loose the integrity of the flavor of the Salmon, grill it by it self, a little salt and pepper, tend it, show it love, grill till it’s just firm to the finger touch, ok, now that that’s out of the way let’s rewind before the grilling and grab those marinade ingredients and a couple more, you’re going to make a reduction to “float (nape’)” your Salmon on. Place all these ingredients in a sauce pan over medium heat and simmer/reduce it by half, this will give you about 1/2C of finished sauce, you didn’t say how many you’ll be serving, use this as your starting point. If you still plan to make a pineapple salsa make sure you add a little more acid/lemon then normal, I’d drop the pineapple and use Mango.
The rest is up to you.
1 teaspoon toasted sesame oil
1/2 cup balsamic vinegar
1/4 cup apple juice
3 Tablespoons orange juice
1 teaspoon lemon juice
1 teaspoon honey
2 teaspoons garlic, minced
2 teaspoons ginger, minced
Cedar Plank Grilling Basics
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